Best 2 Roasted Vegetable Dip Recipes
Roasted vegetable dip is a delicious and versatile appetizer or snack that is packed with flavor and nutrition. It is a great way to use up leftover roasted vegetables, and it's also a healthy and delicious option for parties and gatherings. With so many different variations, there's sure to be a roasted vegetable dip recipe that everyone will enjoy. Whether you prefer a classic dip made with roasted red peppers and artichokes, or a more unique dip made with roasted sweet potatoes and black beans, there's a recipe out there for you.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE DIP
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED VEGETABLE DIP
Serve it warm or cold this roasted vegetable dip with dippers that can be ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
- Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
- Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
- Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 CUP, Sodium 170 mg
Tips:
- Choose firm vegetables that will hold their shape when roasted, such as carrots, broccoli, cauliflower, and zucchini.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to enhance their flavor.
- Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) to caramelize them and bring out their natural sweetness.
- Stir the vegetables occasionally during roasting to ensure that they cook evenly.
- Once the vegetables are tender and slightly browned, remove them from the oven and let them cool slightly before blending them.
- To make the dip smoother, use an immersion blender or food processor fitted with a blade attachment.
- Season the dip to taste with additional salt, pepper, garlic, or herbs.
- Serve the dip with pita chips, crackers, or vegetable crudités.
Conclusion:
Roasted vegetable dip is a delicious and healthy appetizer or snack that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With its simple ingredients and easy-to-follow instructions, this roasted vegetable dip is a must-try for anyone who loves vegetables and dip.
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